125g dried breadcrumbs, such as Japanese panko crumbs (from good supermarkets)

Vegetable oil, for deep-frying

For the curried mayonnaise

3 medium free-range egg yolks

¾ tbsp white wine vinegar

2 heaped tsp English mustard

1 tsp mild curry powder, or to taste

500ml rapeseed or vegetable oil

Method

Fill a large saucepan with water and bring to the boil. Place 8 of the eggs in the boiling water and cook for 2-3 minutes. Run cold water over them immediately to stop them cooking any further, then peel them whole and set aside.

Remove the skin from the sausages (if you’ve bought sausages), then dip your hands in cold water and divide the meat into 8 balls. With wet hands, press the centre of each ball to make a well. Place a cooked egg in each well and carefully close the meat around it. Chill on a large plate for 2 hours to firm up.

Crack the 2 uncooked eggs into a shallow bowl and whisk with a fork. Pour the breadcrumbs onto a plate. Dip each Scotch egg in the egg, then roll in the crumbs and chill for 30 minutes. Repeat until each egg has a double layer of crumbs.

Meanwhile, make the mayonnaise. Whisk the egg yolks, vinegar, mustard and curry powder with a pinch of salt in a clean bowl. Very slowly add the oil, whisking until it has all been incorporated. If the mayonnaise is too thick, add 1-2 tbsp warm water. Season with salt and pepper and chill.

If using a deep-fat fryer, heat the vegetable oil to 150°C – if it’s too hot the eggs will explode and the meat will not cook through. Alternatively, fill a deep, heavy-based frying pan with oil to a depth of 7cm, and use a thermometer to check it has reached the correct temperature. Carefully lower the Scotch eggs into the oil and cook for 5-7 minutes. Lift out with a spider or slotted spoon and drain on a plate lined with kitchen paper.

Serve hot or cold, with the curried mayonnaise on the side.

Method

Fill a large saucepan with water and bring to the boil. Place 8 of the eggs in the boiling water and cook for 2-3 minutes. Run cold water over them immediately to stop them cooking any further, then peel them whole and set aside.

Remove the skin from the sausages (if you’ve bought sausages), then dip your hands in cold water and divide the meat into 8 balls. With wet hands, press the centre of each ball to make a well. Place a cooked egg in each well and carefully close the meat around it. Chill on a large plate for 2 hours to firm up.

Crack the 2 uncooked eggs into a shallow bowl and whisk with a fork. Pour the breadcrumbs onto a plate. Dip each Scotch egg in the egg, then roll in the crumbs and chill for 30 minutes. Repeat until each egg has a double layer of crumbs.

Meanwhile, make the mayonnaise. Whisk the egg yolks, vinegar, mustard and curry powder with a pinch of salt in a clean bowl. Very slowly add the oil, whisking until it has all been incorporated. If the mayonnaise is too thick, add 1-2 tbsp warm water. Season with salt and pepper and chill.

If using a deep-fat fryer, heat the vegetable oil to 150°C – if it’s too hot the eggs will explode and the meat will not cook through. Alternatively, fill a deep, heavy-based frying pan with oil to a depth of 7cm, and use a thermometer to check it has reached the correct temperature. Carefully lower the Scotch eggs into the oil and cook for 5-7 minutes. Lift out with a spider or slotted spoon and drain on a plate lined with kitchen paper.

Serve hot or cold, with the curried mayonnaise on the side.

Advertisement

delicious. tips

Using eggs that have been around for a couple of days makes peeling them a lot easier. This recipe makes 500ml mayonnaise, so you’ll have about half left over. It will keep in the fridge for 3-4 days.